Artichokes & Lobster With Sauce Ravigote Recipe
Inspired by Jacques Pépin, this dish features artichoke petals and a dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Artichokes
Trim the top off each artichoke and remove the tough outer leaves. Cut the stem to about 1 inch. In a large pot of salted boiling water, cook the artichokes for about 30-40 minutes until tender. Drain and let cool.
- 2
Cook the Lobster
Bring a pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until the meat is opaque. Remove, let cool, and then slice the tails in half lengthwise.
- 3
Make the Sauce Ravigote
In a bowl, combine mayonnaise, Dijon mustard, chopped parsley, capers, shallots, white wine vinegar, and tarragon. Mix well and season with black pepper to taste.
- 4
Serve
Arrange the artichokes on a serving platter and place the lobster tails alongside. Serve with the Sauce Ravigote for dipping.
